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Tomato, pumpkin and beetroot frittata recipe

Love vegies? Try a tomato, pumpkin and beetroot frittata for a delicious and visually-tempting meal.

I call this my “Stained Glass Frittata” because it reminds me of the beautiful church windows I was mesmerised by in the Cathedral in my home town when I was growing up. All the beautiful colours from the vegetables speckled through look amazing when this is cut.

I often like to cut this into small finger pieces and line them up on a large board to serve as a canapé. A little salt and cracked pepper on top is all it needs.

It’s also a great healthy light meal for the family – just serve a nice crisp salad alongside.

 

Tips:

For a vegetarian option, simply leave out the bacon.
If you don’t have time to cook your own beetroot you can use canned baby beets.

Serves: 8

Ingredients

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What to do

  • 1. Heat your oven to 180°C.

  • 2. Brush the beetroot with olive oil and wrap in foil. Bake for 1 hour, or until beetroot is tender. Allow to cool, then peel and chop into small chunks.

  • 3. Meanwhile toss the pumpkin with a little olive oil and salt and place onto on a lined oven tray. Cook for 30 minutes or until tender and starting to crisp around the edges. Set aside.

  • 4. Line a 20 x 30 cm oven tin with baking paper with sides overhanging.

  • 5. Sauté the onions, garlic and bacon in a frypan until onions are translucent. Add the capsicum, beetroot and pumpkin and stir gently to combine. Arrange in the prepared tin in an even layer.

  • 6. Mix the eggs and milk together in a bowl, season with salt and pepper. Add the basil, cheeses and the spinach then pour over the filling into the tin. Top with cherry tomatoes, cut side up.

  • 7. Bake in the oven for 25 minutes, or until golden and set. Remove from the oven, allow to cool slightly, then lift out using the overhanging baking paper.

  • 8. Slice and serve.

  • Recipe from Food for Sharing Italian Style by Liliana Battle, available now from New Holland Publishers.

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